Hawaij (Traditional Yemeni Spice Mixture)

Use this spice mixture in the Hamshuka recipe from chef Uri Navon of Machneyuda restaurant.

  • Yield: Makes 1 1/2 cups

Source: The Martha Stewart Show, February 2012


  • 6 1/2 tablespoons black peppercorns
  • 1/4 cup cumin seeds
  • 1 1/2 tablespoons green cardamom pods
  • 1 1/2 teaspoons whole cloves
  • 3 1/2 tablespoons ground turmeric


  1. Place peppercorns, cumin seeds, cardamom pods, and cloves in a small skillet and toast over medium heat until fragrant, about 2 minutes. Transfer to a spice grinder; grind and mix with turmeric. Store in an airtight container in a cool, dark place for up to 3 months.


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